1. Preheat oven to 350 degrees F. Make sure your oven rack is in the middle-lower position. Place a baking sheet on the rack. Butter the bottom and sides of a 9-inch glass pie plate and set aside.

2. Gently pull the grapes off their stems and place them in a large measuring cup. Once you have three cups, cover the grapes with cold water and swish around to gently clean the grapes. Drain off the water. Pour the grapes into the prepared pie pan.

3. In a blender, combine the eggs (without their shells, obviously :)), the flour, sugar, salt, vanilla and cream. Blend until smooth. Alternatively, you can whisk the eggs, sugar and flour until smooth, then add the salt, vanilla and cream and whisk until smooth.

4. Pour the batter over the grapes in the pie plate. Place the filled pie plate in the oven on the preheated baking sheet. Bake for 1 hour, rotating the pan about half-way through baking. Clafouti is done when it is puffed and golden around the egdes and the centre only jiggles very slightly. Let cool for at least 20 minutes before serving.

2. Place 1/2 cup pecans in a single layer on a baking sheet. Bake at 375° for 8 minutes or until pecans are fragrant and toasted. Cool.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through cloves) in a bowl, stirring well with a whisk. Combine yogurt and next 6 ingredients (through eggs) in a bowl, stirring well with a whisk. Add egg mixture to flour mixture, and stir just until combined. Fold in Fuyu persimmon, cranberries, and toasted pecans. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle tops with remaining 1/4 cup pecans.

4. Bake muffins at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans.

3. In a medium sized bowl sift together 1 cup all-purpose flour, 1 cup sugar (reserve the other cup for the peaches), 1 tablespoon baking powder, and 1/4 teaspoon salt. Add in 1 cup milk and stir just until all ingredients are combined. Pour the batter over the butter. DO NOT STIR.

4. In a large saucepan , combine sliced peaches, 1 cup sugar, 1 teaspoon vanilla, 1 tablespoon fresh lemon juice, and 1 teaspoon ground cinnamon. Bring this mixture to a boil, stirring constantly. Pour the peach mixture evenly over the batter. DO NOT STIR *Note: One option for modifying this recipe to make it less sweet is to use 1/2 cup of sugar here. Also, the order is correct. Butter, batter, peaches. During baking, the batter rises above the peaches!